Season 3, Episode 2

Southwestern

Bobby Flay creates a brunch menu that honors classic Southern dishes and flavors. He's making Deconstructed Roasted Tomato Grits and Shrimp with Sauteed Baby Mustard Greens and Bacon "Confit" as well as some Streusel Topped Baked Peaches with a sweet Sorghum drizzle on top. And you won't believe his larger-than-life punch bowl of Hibiscus Tea Sangria!
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Recipes From This Episode

Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"

Hibiscus Tea Punch

Streusel Topped Baked Peaches with Sorghum Glaze

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